Top BBQ Spots in Michigan to visit this Summer!

If you don't want to work the BBQ anymore this summer - Check out these top BBQ spots in Michigan!!!

Lockhart's BBQ

West Texas Barbeque is gaining statewide notoriety by being named the best of the best in Michigan. Started out of a desire to bring the warmth of southern BBQ, as enjoyed by the owners Drew and Rick, to the Detroit metropolitan area. With vast experience in the “comfort food” restaurant niche via his successful brew pub restaurants, Drew began to organize short trips to BBQ destinations in the south, mostly due to our inability to locate any authentic southern style BBQ restaurants in the greater Detroit area. These trips occurred in Memphis, Kansas City, Austin, and other small town Texas locations. We discussed common themes in our favorite locations, going beyond the quality of the food and variety of menu. What we found was that there was something great about BBQ from all over the country. Pulled pork in Memphis, ribs in KC, brisket from Texas, etc. When we returned home and began cooking for ourselves and our friends, we would often get asked what style of BBQ we were preparing. Inevitably it became “Detroit Style” which to us was a bit of all the good stuff from all the great BBQ places. Lockhart's BBQ 202 E 3rd St, Royal Oak, MI 48067 (248) 584-4227

West Texas Barbeque Co

They are the number one source for Authentic Texas Style Pit Barbeque in Southern Lower Michigan. When we say "Authentic", we mean it! Their Barbeque pits are fired using only seasoned oak and hickory, we wouldn't dream of using gas, electricity, or charcoal, and we never rush what we're cooking, we always "cook it low and slow"... West Texas Barbeque Co 2190 Brooklyn Rd, Jackson, MI 49201 (517) 784-0510

Home Boy Barbeque

His place Rocks! From the Ribs, chicken, pulled pork and all the fix'ens! What a treat and priced right! Home Boy Barbeque 9238 Beecher Rd, Flushing, MI 48433 (810) 210-5678

Bad Brads BBQ has one simple goal: Produce the best possible BBQ every day. Their philosophy "From our Smoker to your Plate" is a passion that begins everyday at 5:00am. Bad Brads way is "Slow and Low" Beef Brisket and Pork Shoulder steep in Fruit wood & Hickory Smoke for up to 14 hours.

Their “Everything from Scratch” Kitchen is a labor of love that begins with a respect for great ingredients, attention to detail and a refusal to take short cuts. Bad Brad's BBQ 35611 Green St, New Baltimore, MI 48047 (586) 716-9977

SLOWS BAR BQ

Slows Bar-B-Q in Detroit’s, Corktown neighborhood has been serving a distinct spin on classic American barbecue since September 2005 in two restored 1880’s buildings. Slows was created by the owners, Chef Brian Perrone and Phillip Cooley, with the intention of becoming a neighborhood joint and a contributing force in the community. After numerous awards & accolades, Slows has become the anchor of a neighborhood’s commercial revitalization and a Detroit destination. Slows-To-Go opened in a 6,000 sq. ft. abandoned building in Midtown in December 2010 offering full service catering to Metro Detroit. In three years, Slows-To-Go has become a caterer of choice for weddings and events and a fixture at Detroit area festivals. NOW IS OPENING IN GRAND RAPIDS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SLOWS BAR BQ 435 Ionia Ave SW Grand Rapids

Union Woodshop

This is the site for the smoked pork loving, woodfired pizza eating, backlot smoker smelling people who frequent the Union Woodshop in downtown Clarkston. Union Woodshop 18 S Main St, Village of Clarkston, MI 48346 (248) 625-5660

Hogzilla BBQ Pit

Finished No. 7 in Michigan's Best BBQ Joint search.

Their restaurant started in 2003 in Battle Creek MI, (Cereal City) with a dream to serve great food while enjoying the company of our great customers. They try to use mostly locally sourced meats and produce as it becomes available. They smoke meats not limited to ribs, wings, and brisket every day, some all night, and others half the day. All the side dishes are made from scratch everyday while using old lost recipes, when food was simple but tasted great.

They take time to prepare their food. Spending two days to make potato salad or soaking dry beans overnight to be cooked next morning for four hours are just few examples. Real ingredients are used for cooking. For Mac & Cheese, they use a blend of four freshly grated real dairy cheeses (no mystery cheeses here). Awarded Best in Southwest Michigan and top ten in Michigan since 2010 for every year. Hogzilla BBQ Pit 889 W Columbia Ave, Battle Creek, MI 49015 (269) 660-6225

At PIT STOP CATERING, they slow cook all of their BBQ over a combination of natural hardwood charcoal, Michigan Red Oak, and Dried Michigan Cherry Pits, an award winning combination. They make our own Rubs, Mops, and Sauces and treat each event like it was one of our competitions they enter, the only difference is YOU are the judge. They routinely hear that our BBQ is “The best I have ever had”.

Their sides are all homemade and are a big part of why their meals are so well liked. Just like in the competitions they have done very well in, THEY DO NOT CUT CORNERS. PitStop BBQ 6479 28th St SE Grand Rapids MI

Smokey Bones BBQ & GrillWe had to add one national chain in here – and for great reason! GOOD FOOD!!! Slow cooking, as in 11 hours over hickory logs every night, and often, as in every day at every restaurant. Smokey Bones BBQ & Grill 4875 28TH St SE, Grand Rapids, MI 49512 (616) 956-5398

Horseshoe SmokehouseThey prepare their food fresh from scratch, before applying their dry rub and smoking with hickory wood. They start with the finest meats and dry rub them before smoking them with hickory wood for a rich, smoky flavor. Offering a variety of made from scratch sauces, ranging from tangy and bold to smooth and sweet. As part of our commitment to being a part of the community, they use locally sourced products wherever possible. Horseshoe Smokehouse 333 Grandvillle Ave SW Grand Rapids, MI 49503

TWO SCOTTS BARBECUE A “new” Michigan regional style of barbecue was developed by the two friends, built from traits the pair picked up during their separate travels across the nation. The duo won’t shun sauces, but prefer the more traditional approach of dry, spice rubbed meats.

Scott Hartmann leads the operation’s barbecue development, as he’s spent years perfecting his home barbecuing set up. Scott Leucht has spent more than a decade cooking in professional kitchens and always looks for a way to bring a menu item to a new level. Two Scotts Barbecue 536 Leonard St NW, Grand Rapids, MI 49504 (616) 608-6756